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1
The Way
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2
Crack a Stella
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3
Heat 2 tbsp olive oil in a large (5qt. saute) pan over medium/low heat. Add chopped garlic and cook slowly until deep golden brown, (if you burn the garlic, you need to start over or the entire dish will have a bitter taste). Remove the garlic with a slotted spoon and set aside on paper towel to drain. Add the sliced red onion to the same oil, cook until the onions are translucent (about 5 min.) Remove them to a paper towel and add the sliced chicken and the third tablespoon of olive oil (if needed), cook until no pink remains, remove.
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4
Get started on a second Stella, if someone is sitting at the counter watching you, offer them one as well.
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Get some water boiling for pasta.
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Next, drain oil from saute pan leaving about a half tablespoon, melt the stick of butter over low heat, and add flour little by little until incorporated. Mix well, cook 2 min. stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta slowly, cook until melted, stirring frequently.
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7
Stella #3
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Get that pasta in the boiling water
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9
Slowly add the chicken stock, little by little until the cheese sauce thins to a soup like consistency, (maybe half the box, it's up to you). Then add back in the cooked garlic, then the onion and chicken stirring slowly. Add the Sriracha to taste, be careful here, this stuff creeps up on you and can turn the dish way too spicy if not careful. I suggest you add a little and give it a few minutes, then add a little more if you think it needs it.
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10
Drain the pasta well and slowly add to the cheese mixture, heat through and serve right from the pan, pass around the remainder of the Stella's
